You could also boil or roast the asparagus if you wish, but I adore it when it’s grilled and the dressing can easily stand up to it. The richness of duck eggs makes this dish really special, but don’t worry if you can’t find them.

Serves 4

4 duck eggs, or hen eggs

4 rashers smoked streaky bacon or pancetta, sliced thinly

1 tsp Dijon mustard

2 tsp crème fraîche

1 tbsp red wine vinegar

3 tbsp olive oil, plus a little extra for grilling the asparagus

1 tsp salted capers, rinsed

1 tbsp gherkins or pickles, finely chopped

A handful of a mix of soft green herbs, such as parsley, marjoram, dill, chives and chervil, roughly chopped

500g/1lb 2oz asparagus, trimmed

4 handfuls of lamb’s lettuce or rocket

Place the eggs in boiling water and cook for eight minutes (depending on size; you want them soft boiled), then place them in cold water.

In a large frying pan over a medium-high heat, fry (or place under the grill) the bacon until perfectly crisp, then place on kitchen towel to drain. Leave to cool.

Place a griddle pan over a medium-high heat (or heat up your grill or barbecue) and get it nice and hot. Place the mustard, crème fraîche and vinegar in a small bowl and beat together until emulsified, then slowly stir in three tablespoons of oil until you have a smooth dressing. Season and put to one side.

Place the capers, gherkins and herbs on a chopping board and roughly chop everything together. Place in a small bowl and also put to one side.

Rub the asparagus spears in oil and place on the griddle pan. Cook on all sides until slightly charred and cooked through. While they’re cooking, peel the eggs and halve them.

Divide the lamb’s lettuce between the plates and place the asparagus on top. Place two egg halves on each plate and break over a rasher of crisp bacon. Drizzle each plate with the mustard dressing, followed by a good sprinkling of herb mix.